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Hint: To easily form the crumpets, make sure that polenta is as warm as possible – the cooler it gets, the more stiff it will become.

Instructions

Once the water has started to boil, add butter, salt and cornmeal. Cook for approximately 10-15 minutes, stirring constantly. Take the polenta off the heat. Allow it to set for a while, then form small round crumpets using the still warm dough. Leave the crumpets to cool. In the meantime, cut the broccoli into small florets and boil for a couple of minutes. Heat clarified butter in a big pan. Fry the crumpets on both sides over high heat. Drain them, removing any excessive fat using paper towels and put the crumpets onto plates. Decorate each crumpet with a spoonful of sunflower seed spread, broccoli florets, seeds and sprouts. They taste delicious served both warm and cold.